Strawberry Rhubarb Crisp

Next year at this time, I should have some home grown rhubarb for this recipe. Strawberries too. But these ingredients did come from my local market. I am going back to the old house on a regular basis to keep the "garden" going until all can be transplanted this fall. Oh and the rhubarb, it is doing very well thank you!

Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375 degree oven

the intro:  This crisp is slightly tangy. You may want to add more sugar if you prefer a sweeter dessert. And, as with most crisps, vanilla ice cream or lightly sweetened whipped cream is a wonderful complement to this dish.

Topping:

1 c flour
1/2 c brown sugar
1/2 c rolled oats - I used 1 c oats in place of the oats and almonds
1/2 c sliced almonds
2 t ground cinnamon
1/2 t ground cloves - I did not use.
1/4 t salt

12 T (1 1/2 sticks) butter, cut into 1/2 inch dice

Combine all dry ingredients, cut in butter until mixture resembles coarse meal.

Filling:

2 c hulled and halved strawberries - I used 4 cups
4 c chopped rhubarb
1 c sugar (or up to 1 1/4 c sugar for a sweeter taste) - I used 1 1/4 cups sugar
3 T flour
1 T cornstarch

Combine filling ingredients, turn into a 11X7X3 inch pan or a large skillet.

Crumble the topping over the top.

Bake 45-55 minutes or until done in your oven.

Serve with your choice of vanilla ice cream or whipped cream.

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
cookbook sundays@couscous and Consciousness
hearth and soul@premeditated leftovers